11808 OLD GLENN HWY , EAGLE RIVER AK 99577
The most recent inspection (July 2025) found zero violations, and older issues from 2023-2024 involving cooling times and dishwasher sanitizing were identified and corrected on the spot. There's no indication of ongoing or current food-safety risk.
No violations noted.
Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: within 2 hours from 135ºF to 70°F; and within a total of 6 hours from 57ºC 135ºF to 41°F. AMC 16.60.140(3-501.14.A) *** PRE-MADE BREAKFAST BURRITOS MADE FROM THIS MORNING WERE SEALED IN PLASTIC STORAGE BIN AND TEMPERATURE OF THE BURRITOS WERE 51* F. AMBIENT TEMPERATURE FOR THE COOLER WAS AT <41*f. PIC INDICATED BURRITOS WERE MADE AT 7:00 AM. BURRITOS DID NOT COOL TO 41* F WITHIN THE PROPER COOLING TIME. ENSURE THAT FOOD EMPLOYEES ARE TRAINED TO PROPERLY COOL FOODS AS DIRECTED ABOVE.
The permit holder shall require food employees to report to the Person In Charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee shall report the information in a manner that allows the Person In Charge to reduce the risk of foodborne disease transmission. AMC 16.60.130(2-201.11.A) The Person In Charge shall notify the regulatory authority when a food employee is: (1) Jaundiced; or (2) Diagnosed with norovirus, Hepatitis A, Shigella, E. coli, or Salmonella Typhi. AMC 16.60.130(2-201.11.B) THE PERSON IN CHARGE IS RESPONSIBLE FOR MAKING FOOD EMPLOYEES AWARE OF THE REQUIREMENT TO REPORT INFORMATION, IN A VERIFIABLE WAY, REGARDING THEIR HEALTH STATUS AS IT RELATES TO DISEASES THAT ARE TRANSMITTED BY FOOD. COMPLETION OF A FOOD EMPLOYEES REPORTING AGREEMENT (can be downloaded at www.muni.org/foodinfo) BY ALL FOOD EMPLOYEES IS SATISFACTORY TO MEET THIS REQUIREMENT. REGULAR REVIEW OF REPORTABLE ILLNESS/SYMPTOMS AND PROPER REPORTING WILL HELP REDUCE THE LIKELIHOOD THAT CERTAIN VIRAL AND BACTERIAL AGENTS WILL BE TRANSMITTED FROM INFECTED FOOD EMPLOYEES INTO FOOD.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. ***HANDWASHING SINK LOCATED NEAR THE DISH WASHING AREA WAS NOT PROVISIONED WITH HAND SOAP. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) ***NOTIFICATION WAS NOT PROVIDED IN THE MENS RESTROOM. ENSURE THAT ALL HAND WASHING SINKS UTILIZED BY FOOD WORKERS HAS NOTIFICATION FOR WASHING HANDS POSTED AS DIRECTED ABOVE.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***DISHWASHER TESTED AT 0PPM FOR CHLORINE SANITIZER RESIDUAL. IT WAS DISCOVERED THAT THE DRAIN FOR THE DISHWASHER WAS BLOCKED OPEN PREVENTING THE RINSE WATER TO FILL. BLOCKAGE WAS REMOVED, DISHWASHER WAS THEN RETESTED AND CONFIRMED PROPER SANITIZING RESIDUAL PRESENT. ENSURE THAT STAFF IS PROPER TRAINED TO TEST AND RUN DISH WASHING MACHINE.
A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under AMC 16.60.150(4-301.13) shall be cleaned thoroughly every 24 hours. AMC 16.60.150(4-501.14) ***THE INNER WALLS AND EDGES OF THE DISHWASHER HAVE A SEVERE BUILDUP OF GRIM. CLEAN THESE AREAS AND ENSURE THAT STAFF IS TRAINED TO CLEAN AS DIRECTED ABOVE.
The permit holder shall require food employees to report to the Person In Charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee shall report the information in a manner that allows the Person In Charge to reduce the risk of foodborne disease transmission. AMC 16.60.130(2-201.11.A) The Person In Charge shall notify the regulatory authority when a food employee is: (1) Jaundiced; or (2) Diagnosed with norovirus, Hepatitis A, Shigella, E. coli, or Salmonella Typhi. AMC 16.60.130(2-201.11.B) THE PERSON IN CHARGE IS RESPONSIBLE FOR MAKING FOOD EMPLOYEES AWARE OF THE REQUIREMENT TO REPORT INFORMATION, IN A VERIFIABLE WAY, REGARDING THEIR HEALTH STATUS AS IT RELATES TO DISEASES THAT ARE TRANSMITTED BY FOOD. COMPLETION OF A FOOD EMPLOYEES REPORTING AGREEMENT (can be downloaded at www.muni.org/foodinfo) BY ALL FOOD EMPLOYEES IS SATISFACTORY TO MEET THIS REQUIREMENT. REGULAR REVIEW OF REPORTABLE ILLNESS/SYMPTOMS AND PROPER REPORTING WILL HELP REDUCE THE LIKELIHOOD THAT CERTAIN VIRAL AND BACTERIAL AGENTS WILL BE TRANSMITTED FROM INFECTED FOOD EMPLOYEES INTO FOOD.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. AMC 16.60.170(6.301.11) ***Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. ***HANDWASHING SINK LOCATED NEAR THE DISH WASHING AREA WAS NOT PROVISIONED WITH HAND SOAP. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. AMC 16.60.170(6-301.14) ***NOTIFICATION WAS NOT PROVIDED IN THE MENS RESTROOM. ENSURE THAT ALL HAND WASHING SINKS UTILIZED BY FOOD WORKERS HAS NOTIFICATION FOR WASHING HANDS POSTED AS DIRECTED ABOVE.
A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used as follows: Chlorine = 100 ppm if water is 55°F or less Chlorine = 50 ppm if water is 75°F or less Chlorine = 25 ppm if water is 120°F or less A quaternary ammonium compound shall be used in accordance with the manufacturer label. An iodine solution shall be least 12.5 ppm and not more than 25 ppm. AMC 16.60.150(4-501.114) ***DISHWASHER TESTED AT 0PPM FOR CHLORINE SANITIZER RESIDUAL. IT WAS DISCOVERED THAT THE DRAIN FOR THE DISHWASHER WAS BLOCKED OPEN PREVENTING THE RINSE WATER TO FILL. BLOCKAGE WAS REMOVED, DISHWASHER WAS THEN RETESTED AND CONFIRMED PROPER SANITIZING RESIDUAL PRESENT. ENSURE THAT STAFF IS PROPER TRAINED TO TEST AND RUN DISH WASHING MACHINE.
A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under AMC 16.60.150(4-301.13) shall be cleaned thoroughly every 24 hours. AMC 16.60.150(4-501.14) ***THE INNER WALLS AND EDGES OF THE DISHWASHER HAVE A SEVERE BUILDUP OF GRIM. CLEAN THESE AREAS AND ENSURE THAT STAFF IS TRAINED TO CLEAN AS DIRECTED ABOVE.